Betty Crocker: Recent Favorites

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It’s been a crazy week, guys! I went to Reno to for a visit and to spend time with my wonderful friends and family, squeeze my nieces and baby friendlings (the term Sean uses to call our friends new babies). My mom and BFF threw me a perfetly casual, relaxed baby shower at The Chocolate Bar–there was fondue and lots of chit-chat involved.  Along with the shower and the near constant somersaults/tumbling this babe is doing, this whole pregnancy thing is starting to get really real.

Anyway, I did a lot of lounging and hanging out and absolutely zero cooking. So, to end this week I’ve gathered a little round-up of some of my current projects with my girls at Betty Crocker. There’s a good mix of indulgent desserts and dinner appropriate fare, I hope you enjoy!

Rainbow Chip Bundt with Fresh Raspberry Glaze 

No-Bake Lemon Mousse Tart with Fresh Berries

Slow Cooker Beef Fry-Bread Tacos 

Baked Carrot Cake Doughnuts

 Peanut Butter and Potato Chip Layered Cookie Bars

Black Forest Mini Pies

 Skillet Roasted Whole Chicken with Lemon and Potatoes

Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli

Raspberry Donut Cakes

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I’m back!

…and I come bearing donuts. Donuts masquerading as shortcakes, topped with juicy, sweetened raspberries and lots of whipped cream.

This is the very first post I’ve prepared for you from our new apartment. I’m hoping to do a quick tour of the place once things get a little less crazy lookin’ around here, but for now just know that it has a great, south-facing window and a cozy kitchen, both of which I plan to utilize for much posting in the future.

But, for now, let’s talk these donuts. They’re the springy and tender like the best of cupcakes and scented with vanilla and almond. I love almond, especially with raspberries. So fragrant and delicious! The berries are simply macerated with some sugar and the cream is whipped and unsweetened. I actually over whipped my cream, which kinda drives me nuts but it was all I had so I went with it. Pay attention and whip that cream to the softest of peaks, don’t be like me.

Regardless of the over-whipped-cream debacle, these cakes were reminiscent of those shortcakes that don’t actually involve a biscuit-y shortcake but those spongey, little yellow cakes you find at the store near the strawberries…except, way better, ovbs, since they’re DONUTS and we’re baking them fresh.


Print Recipe

Raspberry Donut Cakes

Adapted from THIS recipe, originally from Saveur.

Makes 12 baked donuts.

1 1/4 cups flour

3/4 cup sugar

1/2 teaspoon baking soda

scant 1/2 teaspoon salt

2/3 cup canola oil or other neutral oil

1/2 cup buttermilk

1 egg

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

Preheat the oven to 350˚F. Lightly coat a donut pan with cooking spray (I like coconut oil spray).

In a mixing bowl whisk together the flour, sugar, baking soda, and salt. In another bowl whisk together the canola, buttermilk, egg, and extracts. Pour the wet mixture into the dry mixture and fold until just combined. Spoon (or pipe) batter about 1/2 way up each donut well and bake in the center of the oven for 8-9 minutes, or until the donuts spring back to the touch. Remove from the oven, cool in the pan about 1 minute before flipping out onto a cooling rack. Repeat with remaining batter.

For the raspberries:

3 cups raspberries, rinsed and dried

sugar to taste ( I used a scant 1/4 cup)

In a bowl mix the raspberries with the sugar and set aside until the sugar dissolves and the raspberries begin to slump. You can expedite this process by placing everything in a saucepan over low heat until the sugar dissolves.

For the cream:

1 cup cream

sugar and a dash of vanilla, if desired

Whip the cream using a hand mixer, immersion blender, or whisk until soft peaks form.

To assemble the cakes:

Place 1 donut on a plate, top with a generous amount of cream and berries, repeat on top with another donut, cream, and berries. [/recipe]

Strawberry Buttermilk Mini Donuts

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Let’s just agree that mini donuts with pink frosting are dang cute. I mean, I have been holding out on buying a mini donut pan because I figured…why? Why, when I already have a normal sized donut pan AND a heart shaped donut pan…does a girl really need one for minis, too? Turns out, yep. This girl sure does…especially when said pan was on sale.

I’m glad I caved…because, um…MINI DONUTS! They totally happened. These ones are  vanilla scented, buttermilk tangy, double-strawberry-trouble and they are good. Like, real good.

We’re mixing crushed, freeze dried strawberries into the batter. You could use chopped, fresh berries, but honestly…I have a pretty strong aversion to soggy, strawberry-studded cake situations. Strawberries are just so juicy, you know? I feel like they make the cake surrounding them soggy and gummy and sad…that may just be me, but that’s why we’re using strawberry dust. I know I could have roasted some fresh berries, but…I guess I didn’t really…feel like it? Honesty, it’s happening. Plus, those freeze dried strawberries are unsweetened and tart, yet super concentrated with strawberry flavor — basically making them perfect to add to baked goods. The cake part of these donuts has little freckles of dried strawberry throughout that make for tangy little bursts of berry in each bite. The glaze and topping combines buttermilk (which is also in the batter), a bit of jam, and confectioner’s sugar plus a scatter of more dried strawberries. While it’s my nature to try to eat these the second they leave the oven, the flavors actually intensify as they cool…after dinner they were perfect and just in time for dessert! These mini donuts are so thoughtful that way.


Print Recipe

Strawberry Buttermilk Mini Donuts

Adapted from Saveur 

Makes about 48 mini donuts

Freeze dried strawberries have a dry texture and concentrated flavor. You can easily crush them with your hands, or in a bag with a mallet. You can find the freeze dried berries at many stores, I always seem to easily find them at Target and Trader Joe’s. 

1/2 cup freeze dried strawberries, crushed, plus more for topping

1 1/4 cup cake flour

3/4 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup flavorless oil (like canola or grape seed)

1/2 cup buttermilk

1 egg

1 teaspoon vanilla extract


1 tablespoon buttermilk

1 tablespoon strawberry jam

1/2 to 3/4 cup confectioner’s sugar

Preheat oven to 350˚F. Lightly spray a mini donut pan with cooking spray.

In a mixing bow combine the crushed, freeze dried strawberries, flour, sugar, baking soda, and salt. In a large measuring cup or another bowl, whisk together the oil, buttermilk, egg, and vanilla, to combine. Pour the oil/buttermilk mixture into the flour mixture and fold to combine completely.

Using a spoon or a piping bag, fill each mini donut cup about 1/2 way with batter. Bake in the center of the oven for about 9 minutes. Allow to cool a few minutes before turning out to cool completely. Repeat with remaining batter.

In a small bowl whisk together the milk, jam, and the 1/2 cup of confectioner’s sugar. Add more sugar to get desired consistency. Glaze cooled donuts and sprinkle with additional crushed, freeze dried strawberries. [/recipe]